Just got my Masterbuilt 30" Electric Smoker, and I pre-seasoned it in preparation for Thanksgiving. I am going to smoke a turkey breast and some turkey thighs. As I have researched recipes, brining, rubs, and different liquids to add to the water pan, I have found some sites that say to soak the wood chips overnight in water, and some sites that do not even mention soaking the chips. I would appreciate any tips or suggestion regarding the question of soaking chips. Plus, feel free to add any tips on smoking turkey that you would like to share. (kinds of woods, rubs, brines, etc.}

Although I already gave the reply of "no soak," I wonder if it might be useful to soak half of the chips in order to extend the time between recharge?

I know a lot of people in this forum swear by the AMNPS, and it is my understanding that the main benefit is that it increases the time between adding chips, although it also produces a little more consistent smoke because it isn't affected by the "on/off" of the electric heater.

So, if the ignition of half the chips were delayed because they were soaked, might this achieve the first part of the AMNPS benefit?

Hi, I will jump in with my comments.Don't, There are alot of books with the soak your chips instructions. I think this is a Carry over from charcoal cooking. Had Masterbuilt and all these self proclaimed Gurus ever smoked 200 hours on a Electric they would mot advocate this.

Once again I find myself having strong opinions. Beware this is only My opinion

Many of us could go into why they soak or use water pans in other smokers but that was not your Question. Jted